I’ve never been a huge fan of pumpkin—that is, until I tasted these amazing pumpkin brownies.
My disdain for pumpkin has been life long…so much so that my wonderful, beloved mother knew about my serious position against the stuff and began making a cherry pie just for me every Thanksgiving and Christmas. Now that’s what motherly love from a kitchen looks and feels like!
My mom knew that I would never take a bite of pumpkin pie. Over the years, her cherry pies became a huge hit for the entire family and were an expected addition to our holiday spreads. To this very day, our family holidays of Thanksgiving, Christmas, and Easter would never have a complete array of food without my mother’s incredibly thick and delicious cherry pies. Those cherry pies soon overtook the pumpkin pies in popularity and are now the absolute first pie eaten, causing those who didn’t get a slice to moan in disappointment.
But (and this is a big “But”), along came a neighbor who brought these crazy, delicious pumpkin brownies over to my house to share with me. Well, let me tell you, I now can—and will—eat something “pumpkin.” These brownies are so good that I’ll even nibble on them before cutting them out of the pan. I realize that’s not a good habit, but my “I-can’t-wait-to-devour-one-of-these” enthusiasm hints at just how irresistible they are.
When these brownies are still warm, the flavor and texture are simply insane! Additionally, the aroma of cinnamon and pumpkin floating through your house is sublime. It’s truly a celebration of autumn flavors and scents.
There are so many delicious pumpkin recipes to prepare at this time of year. There are pumpkin rolls, pumpkin pies, pumpkin cheesecakes…even coffeeshops offer seasonal pumpkin specialty drinks and donut shops offer a pumpkin selection perfectly timed to dunk into a hot cup of java on chilly autumn mornings.
Rest assured, you will be asked over and over again for this pumpkin brownie recipe—and that’s exactly how I got the recipe too! So after you’re finished raking up all of those leaves on your acreage, treat yourself to one—or two—of these pumpkin delights!
- 1 yellow cake mix, set aside 1 cup for topping
- 1/2 cup melted butter
- 1 jumbo egg, beaten
- 1 small can pumpkin
- 3/4 cup sugar
- 2 Tbsp. pumpkin pie spice
- 2 jumbo eggs, beaten
- 2/3 cup milk
- 1/4 cup sugar
- 2 Tbsp. cinnamon
- 1/4 cup butter
- In an ungreased square baking pan, combine the following: yellow cake mix minus one (1) cup set aside for the brownie topping, melted butter, and beaten egg
- Blend these together and press into the baking pan to form the “crust” of the brownies
- Bake for 10 minutes at 350°F
- In a medium size mixing bowl, combine the can of pumpkin, pumpkin pie spice, beaten eggs, and milk
- Blend well and pour over the crust layer
- Bake for 20 minutes at 350°F
- In a small bowl, combine the following: the cup of cake mix previously set aside, 1/4 cup sugar, cinnamon, and softened butter (This is very gummy, so break it up and sprinkle this on the top of the pumpkin layer)
- Bake at 350°F for 30 minutes.
- Serve alone, with vanilla ice cream, or caramel sauce drizzled on top
TIP:Add a huge dollop of fresh, cold sweetened whipped cream and you’ll be in pumpkin heaven!
Be well and buon appetito!
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